Zucchini Tomato Yellow Split Pea Dal is my favourite Indian recipe for dal (also spelled dahl, daal or dhal). The veggies and fragrant spices on top elevate a simple dal to an exciting side dish that is on my menu every time. Adventurous cooks are always looking for the best of the best from every cuisine, especially when it's naturally gluten free.
I typically serve this dish as part of an East Indian menu. Although I vary some of the other dishes the topping on this dal is the reason it's on my menu every time. As is the Frozen Lemon Kulfi, my go-to Indian dessert.
Ingredients
Fun Food Fact: Canada is the world's largest exporter of lentil and pea crops. If you don't have at least five favourites in this category there's something you can work toward. Your spice cupboard may also need to expand to cook Indian cuisine but it will be a fun adventure.
Dal can be made with lentils, peas or beans but when you make dal they are always split. The consistency should be sort of sloppy or wet, unlike a dry curry.
- Jalapeños - For a little heat in this dish.
- Ginger & garlic
- Yellow split peas
- Whole cloves, cinnamon stick & turmeric - The perfect seasoning for this dal.
- Zucchini & tomatoes - Provide some texture and more veggies to this dish.
- Mustard seeds, fennel seeds & cumin seeds - A combination that elevates a simple dal to the best side dish on the table.
- Cilantro - The final touch for so many dishes and so many cuisines!
See recipe card for complete ingredient list and exact amounts.
Legumes, Pulses and Dal
Despite the fact that I love East Indian cuisine, have loads of delicious recipes and cook some of them on a regular basis, the difference between whole and split peas, beans and lentils is not crystal clear in my head. For the everyday home cook you don’t need to know the finer points of these terms; dal, pulses or legumes. But you do need to know enough to choose and make a recipe. Here’s a quick description.
Legumes refer to plants whose fruit is enclosed in a pod. Fresh beans, including soybeans, peas and peanuts are all legumes. Alfalfa and clover are also legumes.
Pulses specifically refer to the dried seed of a legume. Dried peas (like the split peas in this recipe), edible beans (like kidney beans), lentils and chickpeas are all pulses.
Dal refers to a split version of a pulse such as lentils, peas, chickpeas and more.
If you are interested in learning more visit Indiaphile and read her comprehensive post titled Guide to Indian Lentils. It inspires me to cook more lentils but you know how that goes, 'so many recipes, so little time.' If you're ready to make dal here is a Canadian brand of yellow split peas available on Amazon.
Zucchini Tomato Yellow Split Pea Dal
Ingredients
- 1 onion, quartered
- 2 jalapeños (or 3 serrano chiles)
- ½ cup water
- 1-inch piece fresh ginger, peeled and roughly chopped
- 2 large cloves garlic
- 6 cups water
- 1 lb yellow split peas, rinsed
- 6 whole cloves
- 2 bay leaves
- 1½ inch piece cinnamon stick
- ½ teaspoon turmeric
- 1 teaspoon salt
ZUCCHINI TOPPING
- 6 tablespoon vegetable oil
- 2 zucchini, cut in 1-inch cubes
TOMATO TOPPING
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- ½ onion, thinly sliced
- 2-3 tomatoes, chopped
- ½ cup chopped cilantro
Instructions
- Combine onion, jalapeños, water, ginger and garlic in food processor and puree.
- Pour puree into a large pot and add water, yellow split peas, cloves, bay leaves, cinnamon, turmeric and salt. Bring to a boil. Reduce heat and simmer, partially covered, until peas are tender, 35-40 minutes. Discard cloves, bay leaves and cinnamon. Cover and set aside.
ZUCCHINI
- Heat oil in skillet over high heat. Add zucchini and cook until brown, about 2 minutes. Stir and cook another 2-3 minutes. Season with salt. Put on top of dal without stirring.
TOMATOES
- Heat oil in skillet over high heat.
- Add mustard seeds. When they begin to sputter and fennel and cumin seeds. Use a lid to contain the mustard seeds if needed. Stir spices until brown, about 2 minutes.
- Add onion and cook until dark brown, stirring frequently, about 5 minutes.
- Add tomatoes to skillet and cook until warm and softened, about 3 minutes. Mound on top of zucchini.
- Sprinkle with cilantro and serve.
Notes
Nutrition
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More Indian Dishes
If you're exploring Indian cuisine check out my complete Indian Dinner Club menu.
steshni
had this dish with spilt chickpeas and it was awesome as always!! thankyou❣️
Cinde Little
That's great Steshni! Yes, split chickpeas (chana dal) are a great substitute for the yellow split peas. I'm glad you liked it.
Mia
Delicious!!!!!!!!
Cinde Little
Thanks Mia, I'm glad you liked it!